Fit zucchini pancakes with rolled oats
By chef Gulasch
Baked pancakes made from zucchini and rolled oats. A lighter version of the classic, ideal for lunch or a snack.
- 15 min
- total
- Easy
- level
9 min prep · 6 min cook
What you will need
-
Zucchini 0.5 pcs -
Oat flakes 50 g -
Eggs 1 pcs
-
Mozzarella 0.5 pcs -
Yogurt 35 g -
Parsley 0.25 pcs
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Steps to cook
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Prepare the ingredients. This is what awaits on your plate – crispy zucchini pancakes with a yogurt dip, prepare the ingredients beforehand so the work flows smoothly 🥒🔥
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Prepare the zucchini. Coarsely grate the zucchini, salt it, let it release water for a while, then squeeze it thoroughly and set aside.
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Grate the mozzarella. Grate the mozzarella into a bowl.
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Combine the mixture. Add the squeezed zucchini, eggs, rolled oats, season to taste and mix everything thoroughly.
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Shape the patties. Form smaller patties from the mixture, approximately the same size.
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Fry the patties. Heat a little oil in a pan and fry the patties over medium heat for about 3 minutes on each side until golden brown.
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Chop the herbs. Finely chop the herbs.
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Prepare the dip. Mix the herbs with the yogurt, season with salt and pepper and create the dip.
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Serve. Serve the hot patties with the yogurt dip 🍽️✨
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